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5h • General Discussion
Which Potatoes Should You Choose?🥔
You may have noticed that particular potato recipes call for specific type of potatoes.
This is because potatoes differ by their content of amylose and amylopectin.
- Potato types high in amylose are fluffy and floury.
They're the best for mashing, frying, or baking.
- Potato types high in amylopectin are waxy.
They're best for boiling, and tend to hold their shape rather than falling apart.
If you try to mash them, they'll go gluey.
Waxy-type potatoes are also higher in resistant starch. When they're cooked , then cooled, their molecules align to trap water and resist digestion.
Do you know what's the difference between the amylose and amylopectin?
Tell me if you know, and tell me if you don't👇
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Which Potatoes Should You Choose?🥔
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